Link confirmed between beansprouts and Salmonella outbreak

Microbiologists have confirmed that a recent outbreak of a rare form of salmonella was linked to contaminated beansprouts.

Tests revealed that a strain of Salmonella Bareilly isolated from a beansprout sample was the same type found in samples from people who were affected.

However, the Health Protection Agency (HPA) insisted that beansprouts are safe to eat, as long as they are washed and cooked thoroughly.

Professor Qutub Syed, a director with the HPA's Local and Regional Services Division, said: 'The link with beansprouts has been established. However, no one should be put off eating beansprouts, provided they are properly cooked.

'The best advice is to follow the guidance on the packaging, but if there is any doubt or ambiguity about the instructions, cook the sprouts until they are piping hot.'

In light of the recent outbreak of salmonella, the Food Standards Agency recently updated its advice on the handling and cooking of beansprouts.

It said that beansprouts should be kept refrigerated and avoided if they have turned brown or have a strange odour.

People with weakened immune systems, pregnant women, young children and the elderly should cook all beansprouts until they are piping hot before eating them, even if they are labelled 'ready to eat'.

NetDoctor, part of the Hearst UK wellbeing network
Netdoctor participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.